|Three candles … 3 1 2|
For most people, today was a day to celebrate dads. For my three year old who turned 3 1/2 today, she felt that it was a great day to celebrate her. Who am I to say no to a special request for cupcakes on a Sunday?!
Thankfully, I had a box of Betty Crocker’s gluten-free cake mix in the pantry so I knew that we could make quick work of this request with just a few special touches. (Use whatever cake mix you have in the house if you don’t need to eat gluten free!) My daughters were begging for strawberry cupcakes – alas, we had no strawberries. After a little negotiation, we settled on pineapple. And, if you are going to have pineapple cupcakes, I think you also need some coconut.
After digging around in the pantry for a few minutes, I came up with some flaked coconut and some organic unsweetened coconut milk. The coconut milk discovery got me really excited. I was looking forward to our cupcake creations, but I was thrilled to try to make frosting using the coconut milk! Yum.
|How pretty are those eggs?!|
Making the Cupcakes …
1 box cake mix
1/4 cup of crushed pineapple plus 1/4 cup pineapple juice
1/2 cup of canola oil
1/2 cup of coconut milk
1/2 cup of shredded coconut
Combine cake mix, pineapple, oil, coconut, and coconut milk. Mix on low for 30 seconds. Scrape down the sides and mix on medium for about 2 more minutes. Makes 24 cupcakes. Bake at 350 degrees for 20 minutes.
Making the Frosting …
1/2 cup of butter, softened
6 tablespoons coconut milk
About 1 box of confectioner’s sugar – between 4 and 5 cups
1 cup shredded coconut plus a little extra to sprinkle on top
|Ready to be frosted…|
Combine the ingredients in a stand mixer. Spread on cooled cupcakes. Refrigerate the leftovers immediately so that you are not tempted to eat the frosting standing at the counter.